This was my first time toasting nuts. They were so yummy :)
I was thankful, yet again, for my Pampered Chef chopper.
This is the only picture I got of the cooking process. Cooking sugar and making candy is a do-it-right-now deal. Both of your hands are busy, and if you're alone, there aren't going to be any pictures.
I poured the hot toffee-t0-be right onto my granite counter (that I'd greased per Ms. Humble's directions). I couldn't believe how fast it cooled and hardened, and my last cuts were more like break-through chops.
One of the problems I had was the mixture wasn't smooth when I poured it out; there was a lot of butter that hadn't mixed in all the way. Ms. Humble answered my question and suggested that this problem can happen when the sugar is cooked too hot, too fast. So next time I'll be more patient and use a lower temperature (and there will be a next time).
I used my favorite chocolate chips as the chocolate coating, and this may have led to my other big problem: after several days the chocolate got "bloomy", where the cocoa butter separates from the chocolate and seeps to the surface, giving the chocolate a weird, moldy look. Ms. Humble's directions say to temper the chocolate, which I don't know how to do, and the quick research I did after this adventure said tempering the chocolate can prevent the bloom. I've used melted chocolate chips to dip cookies in before without the bloom problem, so maybe the chocolate wasn't the issue. LOL...I need more candy-making education.
Coating the toffee in the chocolate. Yum!
Coating the chocolate in the chopped almonds. Double yum!